food preservation





7/28/2015
Jostaberries are a cross between black currants and gooseberries, combing the best of both fruits to make a tasty berry and an even tastier jam. You can use a water bath canning method to preserve this productive perennial fruit.
7/27/2015
Preserve those tasty homegrown and local strawberries by drying them with zingy black pepper.
7/27/2015
The author tells how to can chicken at home, and gives some ideas on meals to make with it.
7/27/2015
An adaptable recipe for making fermented pickles from sturdy summer vegetables including cucumber, green beans, zucchini, and more.
7/21/2015
A potato can be sliced, diced, shredded, cooked, or uncooked for dehydrating. If you know how you plan to use them in a future use, you can customize how you prepare potatoes for dehydrating.
7/21/2015
Here is a brief introduction to the Nesco™ and Excalibur™ electric food dehydrators. We'll help you decide which size best suits your family's needs and teach you about food safety and long-term food storage.
7/16/2015
Before commercial pectins, our grandmothers made jam by cooking down fruit, slowly, slowly to keep it from scorching. Pectin is what makes a jam or jelly gel. A little known fact: Which brand of commercial pectin you buy matters in terms of taste, texture, and how fast you are likely to get in and out of the kitchen.
7/15/2015
New research shows that steam canning can be just as safe as water bath canning if performed properly to preserve acidic foods. Here are guidelines for operating a steam canner.
7/10/2015
There are many delicious ways to preserve corn. Canning and freezing are popular methods. However, pickling, drying, and salting are other good food preservation methods to consider for this summer vegetable.
6/24/2015
Garlic scapes, the young flower stems of the garlic plant, have delightful flavor and can be preserved through lactic-acid fermentation in pickles, a convenient flavor paste, or as an ingredient to kraut or kimchi.
6/19/2015
A fast, simple, USDA-approved technique to make delicious pickles from almost any vegetable.
6/17/2015
Radishes are among the very first non-leafy greens available in the spring. While radish pickles can be canned, I find them more delicious as refrigerator pickles. They can last up to 2 months (but trust me, you’ll eat them long before that time). I create all kinds of variations: Asian-style for use in ramen, sweet, spicy, citrus, and more.
5/27/2015
Make jam with whatever is in season! This recipe works with almost any fruit. The results are modestly sweet and balanced with freshly squeezed lemon juice.
5/13/2015
Radishes are the red and white stars of my spring pickling classes. If you have more radishes in your garden than you can eat, or if you are just looking to try something new—I say pickle them! Not convinced? Here are five reasons radishes are to be fermented and a recipe for Spring Radish Kimchi to get you started.
3/4/2015
Last summer Garth and Edmund Brown built a root cellar using plans from MOTHER EARTH NEWS. It has kept root crops in good condition even in an exceptionally harsh New York winter.
2/25/2015
For calendar year 2015 brothers Edmund and Garth Brown are eating only food that they have produced on their farm or bartered for from a neighbor. To do this successfully they must raise and butcher their own meat, hunt, forage, and cultivate a large vegetable garden.
10/13/2014
Spend the weekend preserving fall apples before they're all gone.
9/18/2014
Canning is a great way to preserve your own harvest. When canning acidic foods like fruit or tomatoes or anything using vinegar or sugar, you can likely use only a water bath. There are many chemical free canning jars available today for low tox canning.
9/15/2014
Dehydrating or sun-drying your extra summer veggies is a great way to save the summer bounty for year-round eating!
9/10/2014
Three essential tools for opportunistic canning.
9/9/2014
The zucchini harvest overflows. Learn how to preserve zucchini for year-round enjoyment and creative ways to eat it now.
9/2/2014
With bumper crops of tomatoes coming, there are some simple ways to preserve the fresh off the vine taste year round, no special equipment required.
9/2/2014
This week at Polyface Farm included mornings with rabbits, fence line work, moving calves and my first foray into canning.
8/27/2014
A root cellar slowly is dug by hand, with the goal of increasing our homestead's food preservation and storage capacity through the winter.
8/26/2014
Use this simple technique to preserve your bounty of fresh summer peppers.
8/4/2014
Established in 1879 by an Arab-Israeli family, Abouelafia Bakery continues to make history.
7/16/2014
France puts a premium on preserving its food heritage. Here's one example of that country's many food heritage sites, this one in Brittany.
2/19/2014
Preserving meat at home by making pork confit.
2/17/2014
Candlemas is an ancient midwinter holiday, when people would take inventory on their stock of candles, pantry food storage and hay in the barn to get the homestead through the second half of winter.
1/17/2014
Find the best places to store your harvest in your home through the winter.
1/7/2014
Putting into practice those great intentions: Living on preserved hard work and home canned peaches these short days.
1/7/2014
People have found many techniques for preserving vitamins in winter, which still work today. One of the most basic involves fooling plants, as it were, into thinking they are not dead yet.
12/20/2013
Fired up our smoker for the first time and made yummy use of our summer's Kokanee Fish Catch to smoke fish.
12/11/2013
Learn how to dehydrate gourmet garlic so you can enjoy it year-round.It takes only a few simple steps to turn fat, juicy bulbs into crunchy, golden chips!
11/5/2013
Necessity leads to ingenuity in the creation of root cellar storage.
10/10/2013
For the past few years, we've experimented with different ways of storing food fresh and now we're eating garlic, onions, squash, carrots and beets in June.
9/26/2013
To grow, keep and eat your own food keeps you away from the food industry, the fossil fuel based agriculture, food stores and logistics.
7/15/2013
Canning is the penance for spring, when you couldn’t stop yourself from putting out one more row of tomato starts. Canning is the human’s attempt to make the hottest days of the year even more sizzling indoors than they are out.
7/8/2013
A pressure canner greatly expands the range of foods that can be safely canned at home.
3/22/2013
Our experiences in learning to pressure can and use reusable canning lids.
2/13/2013
Making delicious homemade marmalade from Seville oranges.
1/29/2013
Here is an easier way to blanche vegetables, such as green beans, before freezing them.
10/11/2012
Tomatoes are the gray area of canning. They're not quite acidic enough to just straight can like fruit but the right amount of added acid can keep you from having to pressure can them. Here are the basics on canning tomatoes.
9/4/2012
Solar drying experiences in 2012, including tomato varieties Principe Borghese and Long Tom.
8/7/2012
Learn how to use less energy canning tomato products.
7/24/2012
There's no need to be afraid of canning. With basic skills a cook can safely prepare and process excess produce during the summer and have a ready supply all winter. An easy way to start is with dill pickles, with extras like garlic and hot peppers.
5/11/2012
  We’ve succeeded at drying herbs and greens in our SunWorks solar dehydrator, which promises to make future meals all the more flavorful and nutritious.  
4/18/2012
Learn how to store eggs properly, how to freeze eggs for long-term storage and how to use eggs in different kinds of recipes.
2/8/2012
Readers who love canning share their firsthand reports about the foods they can at home, and why.
2/2/2012
Sauerkraut is an effective and delicious way to store cabbage and add something "fresh" to the winter months
10/13/2011
The process of curing potatoes for winter storage.
9/25/2011
Today's FAIR attendees will be well prepared to grow, make and preserve their own food and, as Joel Salatin encourages, get out of the Industriall food system.
8/29/2011
Preserving food was a must during the Great Depression. Doris Zicafoose relates memories of drying corn, canning tomatoes, the necessity of a water bath canner and the joy of acquiring a pressure canner.
7/20/2011
This little chipmunk ponders about how much food to store for the coming fall and winter seasons.
6/4/2011
Food preservation expert Sherri Brooks Vinton makes food preservation look easy and shares helpful hints about equipment and technique during a standing-room-only workshop at the Fair.
3/28/2011
It's not difficult to eat locally during the long winter months if you have preserved the previous year's harvest. Even while we wait for spring to arrive, the root cellar may still be providing our dinner.
2/17/2011
Readers share tips, tricks and recommended products for keeping produce fresh longer.
9/8/2010
Share your favorite places to learn about food preservation.
10/9/2009
How to make canned green tomato relish.
10/7/2009
Readers share tips and tricks for storing green tomatoes and keeping them longer.
10/21/2008
Take plain old raspberry jam to the next level with the complex flavors of white chocolate and coffee liqueur.
9/24/2008
Use freezer-damaged fruit to make tasty fruit sauces.
9/6/2008
The work of growing, harvesting and preserving your own food comes together in the satisfying instant when canning lids pop. Don't leave the kitchen until you've savored the sound of a job well done.
8/1/2008
Get expert advice on how long fresh eggs will keep without refrigeration.
7/29/2008
Here's a quick and easy tip for freezing peaches.
7/29/2008
Slightly underripe apples that fall to the ground must be picked up, so why not cut away the bugs and bruises and put them to good use? Here’s how to turn windfall apples into supernutritious drinks and snacks.
11/28/2007
Making pickles can be time-consuming, but this method for easy garlic pickles couldn't possibly be any easier. Or tastier!




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